All Star Deviled Eggs

Everyone LOVES my eggs!

My family has handed this recipe down for at least 3 generations and it's a huge family staple at our holidays. The theory behind this is the dirtier a martini the more olive juice so it's the same with these dirty deviled eggs.However that being said I don't know actual measurements you kind of have to mix and taste to your liking. So the measurements I listed are guesstimates.

Deviled eggs topped with crispy bacon

The best!

I love deviled eggs and had made something similar to these for a cousin's baby shower many moons ago. I was making loaded twice baked potatoes at the same time recently for a friend's hog roast and decided to combine the two ideas! These are now a regular favorite! #onerecipeonetree #mycookbook #deviledeggs #loaded #loadedeggs #eggs

Deviled eggs with a mustard base.

Sometimes simple is best and if you want to fancy them up this is a great place to start from. Enjoy!

I love deviled eggs. I don't like the overpowering taste of mayonnaise or miracle whip. I use as little as possible to allow the egg taste to manifest itself. For a half dozen eggs (dozen halves), I use about 3 tspns, just enough to bind the filling. Use more if needed for consistency, not all eggs are the same size, and the amount needed may vary a bit.

I go into easy steps on how to create a favorite masterpiece found at many holiday gatherings. Great for Easter, Christmas, and Thanksgiving meals. This recipe has gotten the most positive feedback over other devilled egg recipes, so I've decided to post it. ENJOY!

A Fun Tasty Twist to Deviled Eggs!

Just a simple yet flavorful recipe.

Best ever!

For the Mid-Autumn Festival, I received some organic free-range eggs from a supplier, so I decided to prepare this simple and delicious egg salad!TipsBoiling eggs seems simple, but to get them just right, consider the following points:1. Absolutely fresh eggs2. Add a little salt and vinegar to the water to help prevent the eggs from cracking3. Add the eggs once the water is boiling; boiling for about 10 minutes is best—overcooking will make the eggs hard and yellowRemember to buy the sweet mayonnaise available in stores!ThoughtsThis dish is very easy. If your kids at home don't like egg yolks, give this a try. The yolk mixed with mayonnaise and other ingredients makes it less dry and tasteless. It's also great as a party appetizer. Make it in advance and keep it in the fridge. It's so good!

My recipes are for my daughter Emily

These are just simple deviled eggs. Never had a written recipe always went off taste. Another one I learned from my mom. And ever since mom and dad had chickens, and we have had fresh eggs they are even better. I do half with pickles and half with olives. No need to add salt the !mustard pickles and/or olives gives it plenty of salt.

These were simple and delicious

When you’re out of sweet pickle relish and really want devilish eggs, pull out the dill pickles. Get a bit “crafty” with’em.

Most holidays my husband makes deviled eggs.

Another version lol

Great appetizer for parties. I take these to potluck and people love them. its a little hand held egg potato salad. You might want to double the recipe for parties :)

#GlobalApron 24 week 15 ingredient eggs. I wanted to test this recipe before we had a cookout. Husband says oh my these are so good, they are the best deviled eggs I've eaten in a long time. I will have these plus some traditional deviled eggs for our cookout.

Celebrate the arrival of spring with this perfect egg dish for Easter parties! The origin of this recipe: Easter is all about eggs, so I arranged them on a bed of alfalfa to resemble a bird's nest. The egg and mayonnaise flavor is a hit with kids. They're delicious even without any decoration, making them great for lunchboxes! Perfect for party dishes too!

My dad always made deviled eggs this way when I was growing up. I swear, for more than a couple decades, I thought EVERYONE made them this way, that there WAS no other recipe! Yes, I can be pretty dense at times. Deviled eggs is a dish I just can't do by measuring ingredients. Sorry, but it's by look, consistency and taste.